Full ingredients list:
- 4 x 200g salmon steaks
- 1/2 cup teriyaki marinade (we used Kikkoman)
- 1 cup long-grain rice
- 2 bunches bok choy or broccolini, steamed, to serve
- 2 teaspoons sesame seeds, toasted, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place salmon steaks into a ceramic dish. Add teriyaki marinade and turn salmon to coat well. Stand for 20 minutes.
Step 2 Put rice into a saucepan and cover with 2 cups water. Place over high heat and bring to the boil. Simmer for 5 minutes or until craters form over rice. Cover and turn off heat.
Step 3 Heat a frying pan or cast iron chargrill over medium-high heat. When pan/grill is hot, place a piece of baking paper in pan - this will stop the fish sticking. Cook 2 salmon steaks for 2-3 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining salmon.
Step 4 Divide rice between 4 plates. Top with salmon and sprinkle with sesame seeds. Serve with steamed greens.
Leave salmon to marinade for longer for a stronger flavour.
About this recipe
First published: February 2009